Preparation

Sprinkle caraway and 1/4 teaspoon allspice
on both sides of chicken breasts. Sprinkle
with salt and pepper.

Heat oil in large nonstick skillet over
medium heat. Add bacon; cook until crisp.
Transfer to plate. Add chicken to drippings
in skillet; sauté until cooked through, about
5 minutes per side. Transfer to plate; tent
with foil. Add cabbage, shallots, broth,
vinegar, sugar, and 1/4 teaspoon allspice to
same skillet; cook over medium-high heat
until liquid is reduced to glaze and cabbage
is crisp-tender, 6 minutes. Mix in bacon.
Season with salt and pepper. Slice chicken;
divide chicken and cabbage between 2
plates. Top with chives, if desired.

Recent Review

I made this without the bacon, instead using non-stick spray and a teaspoon of mixed olive and sesame oil. I also pounded the caraway seeds for a moment to bring out their flavor. This was very good, my husband loved it. The second time I made it I added some apple chunks to the cabbage as it cooked and it was superb. As another reviewer suggested, I used my tried and true method for chicken breast and it came out moist and tender. It's an easy family meal if you happen to like sweet/tart red cabbage and caraway.